Description

A light, creamy, and colorful pasta salad tossed in a vinaigrette-style ranch dressing, designed to stay fresh and firm in bento boxes for up to four days.

Ingredients

Scale

1 pound (450g) rotini or fusilli pasta
1 medium red bell pepper, diced
1 medium English cucumber, diced
1 cup shredded carrots
1 cup peas (frozen or fresh)
1/4 cup finely diced red onion
1/2 cup sour cream
1/4 cup mayonnaise
1 packet (1 ounce) ranch seasoning mix
2–3 tablespoons milk
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1 teaspoon dried dill
Salt for boiling water

Instructions

Bring a large pot of heavily salted water to a boil and cook the rotini until al dente (about 8-9 minutes).
Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down quickly. Shake off excess water.
While the pasta cooks, dice the bell pepper, cucumber, and red onion into small, uniform pieces. Thaw frozen peas under warm water and pat them completely dry with a paper towel.
In a small bowl, whisk together the sour cream, mayonnaise, ranch seasoning mix, milk, apple cider vinegar, garlic powder, and dried dill until smooth and creamy. Adjust consistency with more milk if needed.
In a large mixing bowl, combine the cooled pasta, chopped vegetables, and peas. Pour the ranch dressing over the mixture and toss gently but thoroughly to coat everything evenly.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Divide the chilled salad into bento boxes or storage containers. Seal tightly and store in the refrigerator.

Notes

Rinsing the pasta with cold water is crucial to prevent mushiness. Patting vegetables dry prevents the salad from becoming watery. The salad tastes better on day two as flavors meld. Do not freeze, as vegetables will become mushy upon thawing. Store in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/6 of the total bat
Calories: 320
Sugar: 6
Sodium: 450
Fat: 12
Saturated Fat: 4
Carbohydrates: 42
Fiber: 3
Protein: 8

Keywords: pasta salad, bento box lunch, meal prep, ranch dressing, weeknight dinner, cold pasta salad, easy lunch, healthy lunch idea